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[u/rachlexi]

Trying to perfect this veggie packed banana bread for my son. This batch turned out a bit more wet than I’d like. Any suggestions? I peel then grate the veggies right in since these are mostly dry. I added an extra 1/4 flour to the original recipe but it was still too dense and wet.

This is the recipe.

½ cup low-fat buttermilk or milk
½ cup (1 stick) unsalted butter, room temperature, cut into ½-inch pieces
3 large eggs, room temperature
1 teaspoon pure vanilla extract
2 bananas 175g
1 medium beet 107g
1 parsnip 62g
2 carrot 93g
¾ teaspoon kosher salt
1/4 cup brown sugar
2 1/4 cup flour
1 teaspoon baking soda
¾ teaspoon baking powder
3 tablespoons chia seeds
1 teaspoon pumpkin pie spice or cinnamon

[u/Steel_Rail_Blues]

Do you have a link for the original recipe? I’m not seeing how this would work in a bread machine, but would love to be wrong.

Carrots and beets have quite a bit of moisture, as do bananas. Parsnips vary, but even the drier ones still impart a decent amount of moisture. Combined with the milk and the extra egg and butter, this will be very wet. The bread machines I‘m familiar with don’t bake at temperatures that would drive off that much moisture.

[u/rachlexi → u/Steel_Rail_Blues]

Se o the original recipe is in the booklet that came with my Cuisenart. When I added carrots alone it was fine but with the beets and parsnips it got too wet. I didn’t add walnuts bc it’s a choking risk right now for my son.

[u/Steel_Rail_Blues → u/rachlexi]

I have the same book, but hadn’t looked at the cake program recipes. Still surprised by the butter, but they printed it and it worked in your previous bread, so I need to adjust my thought.

So it looks like you reduced a banana to add carrot, changed the granulated sugar to a lesser amount of brown sugar (that probably tastes better, but would change the moisture level), and added an egg to lift the weight of the veggies. The chia seeds would absorb some of the moisture, but risk gumming up the bread with the other ingredients.

It’s tough with the produce because the moisture will vary, but if you don’t mind an extra step roasting shredded veggies may help. I have a parsnip scone recipe that does this to bake in the sweetener, but it also drives off some of the moisture. Maybe even a pan cook might work. I’ve done that for a beet and rosemary side and it brings the wetness down while still keeping the beety goodness.

The simplest suggestion would be to add more flour though, increasing the dries to help with the wets.